Grandma's Chinese Vegetable Soup

Oct 2, 2025
by Adrienne Terry
- 4.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

20 mins
COOK TIME

1 hrs 40 mins
TOTAL TIME

2 hrs
SERVING

8 People
VIEWS

6

A comforting and restorative clear soup, reminiscent of family gatherings. Pork neck bones infuse the broth with a deep, savory richness, while the medley of vegetables provides a delicate sweetness and satisfying textures. Perfect for a chilly evening.

Ingridients

Adjust Servings

1 pound pork neck bones

10 cups water

2 large potatoes, cut into chunks

2 large tomatoes, quartered

1 onion, quartered

1 large carrot, sliced

1 teaspoon white sugar

Salt to taste

Nutrition

Carbohydrate

21 g
Cholesterol

46 mg
Fiber

3 g
Protein

19 g
Saturated Fat

2 g
Sodium

421 mg
Sugar

3 g
Fat

6 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Blanch the Pork: Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain the bones and discard the water. (Approximately 15 minutes)

02

Step

Build the Broth: Return the blanched bones to the pot. Add 10 cups of fresh water, potatoes, tomatoes, onion, and carrot. Bring to a boil over high heat.

03

Step

Simmer to Perfection: Reduce heat to low and gently simmer the soup, uncovered, until the flavors meld and the vegetables are tender. (1 1/2 to 2 hours)

04

Step

Season and Serve: Season the soup with sugar and salt to taste. Adjust seasonings as needed.

For a richer broth, lightly brown the pork neck bones in the pot before adding water.
Feel free to add other vegetables such as cabbage, daikon radish, or mushrooms.
The soup can be made ahead of time and reheated. The flavors will deepen overnight.
Serve with steamed rice or noodles for a complete meal.

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Adrienne Terry

Written by

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